The perfect pairing for a morning cup of coffee, crispy biscotti can be difficult for your customers to resist. Try all three variations -- Almond, Pecan and Chocolate Cherry.
Use your CPM800 stand mixer for best results.
Almond Biscotti
Ingredients:
¾ c (170 g) unsalted butter, softened
1 c (200 g) granulated sugar
3 large (150 g) whole eggs
1 Tbsp (13 ml) almond extract
3 c (405 g) all-purpose flour
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 c (113 g) chopped almonds
1. Preheat the oven to 350°F (180°C) with a rack set in the middle position. Line 2 cookie sheets with parchment paper. Set aside.
2. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2-3 minutes. Scrape down the bowl. Add eggs, one at at time, and almond extract; beat until blended.
3. In a medium bowl, whisk together flour, baking powder and salt until blended. Reduce the mixer speed to low, scraping down the bowl as needed. Add the flour mixture, ½ cup (60 g) at a time, until blended. Using the pulse setting, add almonds until blended. (The dough should be stiff.)
4. Divide the dough in half. Place both halves on one of the prepared cookie sheets; shape each into a 3-by-12-inch (8-by-30-centimeter) log.
5. Bake until a toothpick inserted in the center comes out clean, 23-25 minutes. Let the baked logs cool on the cookie sheet on a wire rack, about 10 minutes. Carefully slide the parchment paper with the baked logs onto a cutting board.
6. Using a serrated knife, slice each log on a diagonal into ¾-inch-thick (2-centimeter-thick) slices.
7. Place all the slices on the other prepared cookie sheet. Bake for 10 minutes. Turn the slices over, and bake until crisp and dry, about 10 minutes.
8. Let cool completely on the cookie sheet on a wire rack. Yields 32 biscotti.
Variations:
Pecan Biscotti
Follow recipe step 1. In step 2, substitute 1 Tbsp (13 ml) vanilla extract for almond extract. In step 3, substitute 1 c (113 g) chopped pecans for almonds. Continue as directed.
Chocolate Cherry Biscotti
Follow recipe step 1. In step 2, instead of beating butter and granulated sugar, melt ¼ c (57 g) butter with 1 c (170 g) chopped semisweet chocolate. Let cool for 10 minutes. In the mixing bowl of the CPM800 stand mixer, beat the chocolate mixture, eggs, and 1 tsp (4 ml) vanilla extract. Beat on medium speed until blended. Follow step 3, adding ⅓ c (25 g) natural unsweetened baking cocoa with the flour. Omit the nuts. After the flour mixture has been blended, use the pulse setting to blend in 5 oz (150 g) chopped dried cherries. Continue as directed. In step 5, bake the logs for 24-26 minutes. Let cool for 20 minutes before slicing. Continue as directed. In step 7, back each side for 11-13 minutes. Continue as directed.
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